Unlock the secret to the perfect keto-friendly condiment with our **keto mayo recipe**. This homemade delight is not just a game-changer for your low-carb lifestyle, but it’s also a testament to the versatility and deliciousness that keto eating offers. If you’ve been searching for a way to enhance your meals without compromising on your diet, this recipe is your answer. Crafted with health and taste in mind, this mayo is set to become your go-to for salads, wraps, and dips. Let’s dive into the creamy world of keto mayo and transform your culinary creations!
My journey to crafting the ultimate keto mayo began in my own kitchen, out of necessity and a passion for clean eating. Traditional store-bought mayonnaise often contains sugars and additives that are a no-go for the keto diet. This recipe is a culmination of trial and error, leading to a **perfectly balanced, keto-friendly mayo** that doesn’t skimp on flavor.
The **beauty of this recipe** lies in its simplicity and the quality of its ingredients. High-quality avocado oil provides a neutral base with a smooth texture and a host of health benefits, including monounsaturated fats. The tanginess of lemon juice and white vinegar cuts through the richness, while Dijon mustard adds depth and a slight spicy kick. This combination not only satisfies the keto requirements but also elevates the taste to rival any high-carb alternative.
What makes this keto mayo truly remarkable is its versatility. It can be a base for a variety of dressings, a rich addition to your deviled eggs, or a simple dip that carries the flavors of your favorite herbs and spices. The absence of sugar and additives means you’re enjoying a condiment that’s as good for your body as it is for your palate.
With this recipe, you’re not just making a mayo; you’re embracing a lifestyle that prioritizes health without sacrificing taste. Each serving contains only 0.1g of net carbs, making it the perfect companion for any keto meal. It’s a testament to the fact that keto eating can be both nutritious and delicious.
Creating this mayo is more than just following steps; it’s about understanding the importance of each ingredient and how they come together to create something truly special. This recipe is a staple in my keto kitchen and I’m confident it will become one in yours as well.
The magic of this keto mayo recipe lies in the emulsification process. It’s a simple yet delicate dance between oil and egg, where patience and technique are key. Start by adding the egg to the jar, which should be at room temperature to ensure a smoother emulsion. The lemon juice and vinegar are not just for flavor; their acidity helps stabilize the emulsion.
As you pour in the avocado oil, let it rest for a moment to separate from the other ingredients. This layering is crucial for the initial blending. When you insert the immersion blender, make sure to touch the bottom of the jar. This allows the blades to capture the egg and begin the emulsification right at the base.
Turn on the blender and watch as the ingredients at the bottom transform into a creamy, white mayo. This is the moment of truth—keep the blender steady and resist the urge to move it too soon. Once you’ve established a good base, slowly lift the blender to incorporate the remaining oil. The gradual movement ensures a consistent and stable mayo.
Be mindful of the consistency as you blend. If the mayo appears too thick, a teaspoon of water can be your best friend. Add it sparingly, blending between each addition until you reach the desired texture.
Once blended, take a moment to savor the success of your homemade keto mayo. Adjust the seasoning to your liking, and remember that the flavors will deepen as it chills. Store it properly, and you’ll have a week’s worth of keto-friendly, flavorful mayo at your fingertips.
Garlic Aioli Twist
Transform your keto mayo into a **garlic aioli** by adding one to two minced garlic cloves before blending. The pungent flavor of garlic will infuse the mayo, creating a robust spread perfect for burgers or grilled meats.
For a **herbaceous kick**, finely chop fresh herbs like dill, parsley, or chives and stir them into the finished mayo. This variation is ideal for a fresh dip or to elevate a simple chicken salad.
Spicy Chipotle Mayo
Add a smoky heat to your mayo with a teaspoon of chipotle powder or adobo sauce from canned chipotles. This **spicy chipotle mayo** will be a hit drizzled over tacos or as a dip for sweet potato fries.
If avocado oil is unavailable, **MCT oil or light olive oil** are excellent substitutes that maintain the keto-friendly profile and provide a neutral taste.
For those avoiding raw eggs, **pasteurized liquid egg** can be used. Ensure that it is at room temperature to achieve the same creamy emulsification.
White vinegar can be swapped with **apple cider vinegar** for a subtle fruity tang, adding a different dimension to your keto mayo.
**Can I use a regular blender or food processor?**
Yes, you can use a regular blender or food processor, but the process may take longer, and you’ll need to add the oil very slowly to achieve the right emulsion.
**How long does homemade keto mayo last?**
When stored in an airtight container in the refrigerator, homemade keto mayo can last for up to one week.
**Why is my mayo not thickening?**
If your mayo isn’t thickening, it could be due to the oil being added too quickly or the ingredients not being at room temperature. Try adding a teaspoon of hot water and blend again to help it emulsify.
**Can I make this mayo without mustard?**
Mustard helps stabilize the emulsion, but if you need to omit it, you can still make mayo without it. Just be extra careful with the blending process.
**Is this mayo safe to consume with raw egg?**
If you’re concerned about raw eggs, use pasteurized eggs to eliminate the risk of salmonella.
Indulge in the creamy, tangy luxury of homemade keto mayo. Perfect for dressing up salads, slathering on wraps, or as a dip for your favorite veggies, this keto mayo recipe is a staple for low-carb, high-fat eating. With just a few simple ingredients and a quick whirl of your immersion blender, you’ll have a fresh batch of mayonnaise that’s free from sugar and unnecessary additives. Let’s create a condiment that will become a fridge essential!
This keto mayo recipe delivers a rich, smooth, and versatile condiment that’s an essential addition to your keto kitchen. Made with high-quality oils and the perfect balance of flavors, it’s a healthier alternative to store-bought mayonnaise, which often contains sugar and unwanted additives.
Makes about 1 cup (16 servings)
- 1 large egg (50g), at room temperature
- 1 cup avocado oil (224g/240ml)
- 1 tablespoon lemon juice (15ml)
- 1 tablespoon white vinegar (15ml)
- 1/2 teaspoon Dijon mustard (2.5g)
- 1/4 teaspoon sea salt (1.5g), or to taste
- A pinch of white pepper (optional)
1. In the bottom of a tall, narrow jar or the cup that came with your immersion blender, crack the egg.
2. Add the lemon juice, white vinegar, Dijon mustard, sea salt, and white pepper to the jar.
3. Pour the avocado oil into the jar, allowing it to settle on top of the other ingredients.
4. Insert the immersion blender into the jar, making sure it firmly touches the bottom.
5. Turn on the immersion blender and keep it at the bottom of the jar for about 20-30 seconds until you see the mixture at the bottom emulsify and start to form mayonnaise.
6. Slowly lift the immersion blender toward the top of the mixture, continuing to blend until all the oil is incorporated and the mayo has reached your desired consistency.
7. Taste and adjust the seasoning if necessary. If your mayo is too thick, you can thin it by blending in one teaspoon of water at a time until you reach the perfect consistency.
8. Transfer the mayo to a container with a lid and refrigerate. Let it chill for at least an hour to allow the flavors to meld. Your keto mayo will keep for up to one week in the refrigerator.
Nutritional Information (per serving)
Net Carbs: 0.1g